These lemon scented blueberry pancakes are so fluffy and light. They highlight what is best about the warmer months – fresh berries and lots of bright citrus. You can easily use raspberries or strawberries in place of the blueberries, but blueberries are my favorite in a pancake. I think that they hold up better to heat than delicate red berries.
The secret ingredient for these delectable pancakes is sour cream. It adds an extra layer of tang and a little lift to make them even fluffier.
I like to top mine with some uncooked blueberries, pure maple syrup, and extra butter.
Whisk together flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk together sour cream, milk, lemon zest, lemon juice, melted butter, egg, and vanilla.
Gently fold in blueberries. (I like to reserve some uncooked ones for serving.)
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Now it’s time to heat a skillet over medium heat. Melt a tablespoon of butter and pour about ¼ cup of batter onto hot griddle pan.
Cook until the pancake begins to bubble around the edges. Carefully flip, and cook the other side until cooked through.
Serve with fresh blueberries, maple syrup, and and extra butter. Enjoy!
Find more delicious recipes from Bree at Baked Bree.
Turn This Recipe into DIY Designer Pancakes!
Get the kids involved in breakfast making or show your artistic side with the Good Cook Pancake Creator. Measure and mix your batter right in the dispenser and turn this recipe in a billion fun shapes that you create! Features an interchangeable heat-resistant nozzle to control batter flow and the sturdy plastic container can hold up to 2 cups of any brand of pancake mix, making up to 14 pancakes. The plastic cap also works as a liquid measuring cup.